Making Buckwheat Noodles
Buckwheat noodles are originally a Japanese dish called soba. It's called Toshikoshi soba for dinner on December 31st. It means "soba that you eat over the sun," and you must eat it before the sun goes over. If you leave it behind, I believe you'll lose your luck the next year. It is similar to the custom of eating rice cake soup on Lunar New Year.
2 serving
Within 60 minutes
칼스버그
Ingredients
  • buckwheat noodles
    600g
  • Radish
    1piece
  • leek
    1/2ea
  • seaweed flakes
    little
  • Anchovy
    20ea
  • Sea tangle
    10cm
  • dried bonito
    10g
  • Water
    5cup
  • thick soy sauce
    1cup
  • cooking wine
    4TS
  • Sugar
    1.5TS
Cooking Steps
STEP 1/5
Pour water into a pot and boil anchovies and kelp. Remove anchovies and kelp and remove them from the heat.
STEP 2/5
Add katsuobushi and strain it through a sieve for about 10 minutes, add dark soy sauce, cooking wine, and sugar, boil it one more time, and cool it down.
STEP 3/5
Slice the green onion thinly and fold the wasabi in cold water to make a flower shape with a knife.
STEP 4/5
Peel the radish, grind it on a grater, and leave it in the refrigerator to cool it.
STEP 5/5
Boil buckwheat noodles in boiling water, soak them in cold water, drain them, put them in a bowl, pour the buckwheat broth, and add radish, wasabi, green onion, and seaweed powder. If you garnish frozen tuna, you can eat more delicious buckwheat noodles.
Buckwheat is the only grain that contains an ingredient called "routine" that prevents aging and is good for people who are weak or obese because it has low calories. It is a comfortable food for office workers who care a lot about lack of exercise because they digest well.
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